| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Main dish, Meats | 4 | Servings | |
INGREDIENTS
| 500 | g | Lean ground beef |
| 1/2 | Dry red wine | |
| 1/2 | ts | Pepper; coarse ground |
| 4 | tb | Roquefort or stilton cheese |
| 3/4 | lb | Portobellos; (375g or 4 med) |
INSTRUCTIONS
1. Use beef right out of package or season as desired. Form into 4 thick patties and place in large nonstick frying pan over med. Brown meat from 2-4 mins per side (patties will not be fully cooked at this point). 2. Pour in 1/2 cup of the wine and generously grind pepper over patties. Reduce heat to med and simmer, uncovered, for 3 mins. Turn patties, crumble cheese over top and continue simmering uncovered until cheese begins to melt, about 3 mins. Remove patties to warm platter and cover. 3. Meanwhile, separate stems from mushroom caps. Thickly slice stems and caps. As soon as you remove burgers, add mushrooms to wine in pan and increase heat to high. Stir constantly until they are hot (3-4 mins) and add remaining 1/4 cup wine if needed. 4. Spoon mushrooms around patties, then pour sauce over top. Good with crisp green vegetable and mashed potatoes. Var: try forming patties around rounded tsp of cheese. Per serving: 331 calories, 22.1g fat 117 mg calcium, 25.9g protein Contributor: Chatelaine Jun 97 - "5-Star" Preparation Time: 00:25 Posted to recipelu-digest Volume 01 Number 256 by Cathleen <catht@interlog.com> on Nov 14, 1997
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